Crispy Potato Roast
Recipe source: Sanjeev Kapoor
2 large potatoes boiled and cubed
1 tbsp rice flour
1 tsp chili powder
1 tsp coriander powder
¼ tsp turmeric powder
¼ tsp cumin powder
¼ tsp fennel powder
2 pinch asfoetida
2 tbsp chopped coriander leaves
2 tbsp oil
2 dry whole red chili
Boil whole potatoes and cut into cubes and sprinkle rice flour and salt and keep aside.
(OR cut potatoes into cubes and cook in microwave along with a handful of water for 7-8 mins. Drain excess water and sprinkle rice flour and salt)
Keep all spice powders ready in a small bowl.
Heat oil in a pan.
Add curry leaves and whole chilis and stir for few seconds.
Add spice powder and mix. (don’t let it burn)
Quickly tip in potatoes and mix well.
Saute on medium flame till the potatoes crisp up.